From - skinnytaste
I have another fish taco recipe that is part of my regular rotation. This one is quite a bit different from what I think of as traditional fish tacos. But seeing that fat piece of avacado sitting in the middle made me want to try it. I'm thrilled that I did! Even though this takes a bit more prep than my other recipe, they are simply delicious.
Tilapia fillets (I used 4)
1/4 cup cilantro, chopped or shredded
1 onion, chopped
2 cups tomatoes, diced
3 tablespoons lime juice
4 garlic cloves, finely minced
Jalepeños (I used about 1/4 cup)
1 avacado, sliced into wedges
5-inch white corn tortillas (or whatever you like)
Prep all of your ingredients, this takes the longest of all the steps.
Heat a large pan with olive oil.
Heat another pan to warm your tortillas, about 2 minutes per side.
Cook the onion until translucent.
Mix in the garlic, just for a minute or so.
Cook the tilapia fillets on top, flipping occassionally.
With a fork, flake the tilipia into pieces.
Mix in the tomatoes, cilantro, lime juice, and jalepeños. Allow to cook about 5 more minutes.
Serve about a 1/4 cup per tortilla, with an avacado slice on top.